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Salad of Borage and Garden Flowers
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Salad of Borage and Garden Flowers
Pick the leaves and flowers as close to the time you are going to use them as possible; they are fragile and damage easily. And don’t use anything that has been sprayed with chemicals. Bull’s blood, a member of the beetroot family, works well here, but you could also use ruby chard or purple basil. A simple dressing of extra virgin olive oil and lemon highlights the flowers’ individual flavours and won't mask their subtlety.
- Preparation time:
- 10 minutes
- Total time:
-
10 minutes
- Serves:
- 4
Ingredients
- A handful bull’s blood leaves
- 20 borage flowers
- 10–15 purple or pink violet flowers
- 1 rose, petals only
- 15 nasturtiums
- A handful rocket (with flowers if possible)
- 4 dill fronds
- 10 purple basil leaves
- 1 unwaxed lemon, grated zest, juice of ½
- 30g parmesan, finely grated
- 40ml extra virgin olive oil
Method
- Wash the leaves and flowers and gently pat dry. Place in a bowl with the lemon zest and Parmesan and season with sea salt and black pepper. Squeeze over the lemon juice and drizzle with the olive oil.
- Toss the salad lightly with your fingers, check the seasoning and serve immediately.
Drinks recommendation
Only a light, graceful German riesling is delicate enough not to dominate this pretty, floral salad.
Nutritional Info
| Energy | 126.0kcal |
|---|---|
| Sugars | 0.4g |
| Fat | 12.4g |
| Saturated Fat | 3.0g |
| Salt | 0.2g |
This recipe was first published on Waitrose.com in August 2008
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